Sunday, January 27, 2013
I am absolutely convinced that this is one of those dishes that If you don't tell people that it is good for them (vegan, no added oils, etc.) that everyone will love it. In fact I am pretty sure that this is what Remulus Dreypa eats every day for strength and complete nutrition. This dish isn't just for breakfast. It could be the base for a bunch of quick meals. You could eat it over rice, polenta/grits, or my new favorite starch base couscous.
It doesn't require any oil or additional liquid if you have a good heavy bottomed non-stick pan.
2 large sweet potatoes
1 red bell pepper
4 cloves of garlic
1 cup of frozen corn kernels
1 (28oz) can of fire roasted diced tomatoes (liquid drained off)
1 (15oz) can of kidney or black beans (rinsed)
1 Tablespoon of chili powder (I really like the Whole Foods 365 Chili Val de Sol blend)
1/2 Tablespoon of cumin
Black pepper to taste
Put sweet potatoes in a large heavy bottomed non-stick skillet. I actually used two separate pans because I made a too much. You won't get everything browned if you have 3 inches (deep) of potatoes. Fill the pan with water until the potatoes are just covered. Heat skillet over high heat and cook for about 6 minutes or until potatoes are about 2/3 of the way cooked through. Drain water and set aside.
Add the remaining ingredients from the "diced" section and dry saute for about 3 minutes or until starting to brown. Add potatoes and corn to the pan and cook for about 2 minutes. Then add the tomatoes, beans, and spices. Cook another 2 minutes. Taste and adjust any seasonings.
Top with your favorite condiments and enjoy!